Let me tell you about the dinner that convinced my in-laws I might actually be worthy of their child. After years of polite smiles at my cooking attempts, I served this chicken saltimbocca during a particularly high-stakes visit. The transformation was immediate – their eyes widened at the first bite, conversation stopped, and my father-in-law (a notorious food snob) actually asked for seconds. This Italian classic might sound fancy, but it’s actually one of those magical recipes that delivers maximum impression with minimum effort. Tender chicken, salty prosciutto, fragrant sage, and a silky white wine sauce that’s good enough to drink – it all comes together in about 30 minutes but tastes like you spent all day in the kitchen. Ready to add this secret weapon to your cooking arsenal? Let’s dive in!
Why This Chicken Saltimbocca Will Rock Your World
This isn’t just any chicken dish – it’s an elegant symphony of flavors that somehow manages to be both impressively sophisticated and weeknight-friendly. “Saltimbocca” literally means “jumps in the mouth” in Italian, and this recipe lives up to its name with layers of complementary flavors: tender chicken, savory prosciutto, earthy sage, and a silky, slightly tangy white wine sauce that brings it all together. The quick cooking technique keeps the chicken remarkably juicy while creating a restaurant-worthy presentation. Best of all, while it looks and tastes like a complicated dish requiring culinary training, it’s actually quite simple to prepare. Whether you’re cooking for a special occasion, trying to impress guests, or just want to elevate your weeknight dinner game, this chicken saltimbocca delivers gourmet results every time.
Chicken Saltimbocca
Equipment
- Meat mallet or heavy pan
- Large skillet
- Tongs
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 8 thin slices prosciutto
- 16 fresh sage leaves, plus extra for garnish
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 3/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/2 cup chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon capers, drained (optional)
- Lemon slices and additional sage leaves for garnish
Instructions
Step 1: Prepare the Chicken
- Place one chicken breast between two sheets of plastic wrap or in a large zip-top bag.
- Gently pound the chicken with a meat mallet or the bottom of a heavy pan until it's about 1/4-inch thick. Be careful not to tear the meat.
- Repeat with remaining chicken breasts.
- Season both sides of each chicken breast with a pinch of salt and pepper.
- Place 2 sage leaves on top of each flattened chicken breast.
- Lay 2 slices of prosciutto over each chicken breast, covering the sage leaves. Press gently to adhere.
- Secure with toothpicks if necessary to keep the prosciutto attached (optional but helpful).
Step 2: Dredge and Cook
- In a shallow dish, combine the flour, salt, and pepper.
- Lightly dredge each chicken piece in the flour mixture, shaking off excess. Important: place the chicken flour-side down on a plate, keeping the prosciutto side clean.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter is melted and foaming subsides.
- Place the chicken in the skillet prosciutto-side down and cook for 3-4 minutes until the prosciutto is crisp and golden.
- Carefully flip the chicken and cook for another 2-3 minutes until the chicken is cooked through (internal temperature of 165°F/74°C).
- Transfer the chicken to a warm plate and cover loosely with foil to keep warm.
Step 3: Make the Sauce
- Reduce heat to medium and add the white wine to the same skillet.
- Scrape up any browned bits from the bottom of the pan with a wooden spoon – this is flavor gold!
- Simmer the wine until reduced by half, about 3-4 minutes.
- Add the chicken broth and continue to simmer for another 2-3 minutes.
- Stir in the lemon juice and capers (if using).
- Remove from heat and swirl in the remaining 1 tablespoon of butter until melted and sauce is silky.
- Taste and adjust seasoning if needed.
Step 4: Serve
- Remove toothpicks from the chicken if used.
- Return the chicken to the skillet to coat with sauce, or plate and pour the sauce over each piece.
- Garnish with fresh sage leaves and lemon slices.
- Serve immediately, perhaps with a side of angel hair pasta, risotto, or roasted vegetables to soak up that amazing sauce!
Notes
- Chicken thickness: The key to perfectly cooked chicken is even thickness. Don’t skip the pounding step – it ensures quick, even cooking and tender results.
- Prosciutto choices: Traditional saltimbocca uses prosciutto di Parma, but any good quality prosciutto works well. Avoid pre-sliced packaged varieties if possible; freshly sliced from the deli counter is much better.
- Wine matters: Use a wine you’d actually drink! The flavor concentrates as it reduces, so quality makes a difference. If you prefer not to cook with alcohol, substitute with additional chicken broth and a splash of white wine vinegar.
- Make ahead tips: You can prepare the chicken (pound, season, top with sage and prosciutto) up to 24 hours ahead. Store covered in the refrigerator and bring to room temperature before cooking.
- Sauce consistency: If your sauce gets too thick, thin it with a splash of chicken broth. Too thin? Let it reduce a bit longer before adding the final tablespoon of butter.
Common Mistakes to Avoid
- Overcooking the chicken. Because the chicken is pounded thin, it cooks very quickly. Overcooked chicken becomes dry and tough, so keep a close eye on it and remove it from the heat as soon as it reaches the safe internal temperature.
- Not drying the capers adequately. If using capers, make sure to drain and pat them dry before adding to the sauce. Excess liquid can cause splattering when they hit the hot pan.
- Adding the final butter while the sauce is boiling. For a silky, emulsified sauce, the pan should be off the heat when you swirl in the final tablespoon of butter. This prevents the butter from separating and gives you that glossy restaurant-quality finish.
Variations & Customizations
- Veal Saltimbocca: For a more traditional version, substitute thinly sliced veal cutlets for the chicken. The cooking time will be even shorter, about 2 minutes per side.
- Chicken Saltimbocca with Mozzarella: Add a thin slice of fresh mozzarella on top of each chicken breast before adding the sage and prosciutto for an extra indulgent version.
- Pork Saltimbocca: Pork tenderloin, sliced into medallions and pounded thin, makes an excellent substitute for chicken with a slightly richer flavor.
FAQs
Can I use dried sage instead of fresh?
Fresh sage is strongly preferred for its aromatic qualities and visual appeal. If you must use dried, reduce the amount to about 1/2 teaspoon crumbled dried sage per chicken breast, but know that the flavor profile will be different.
What can I serve with chicken saltimbocca?
Traditional Italian sides work beautifully: a simple risotto, angel hair pasta tossed with olive oil and parsley, roasted asparagus, or a bright arugula salad dressed with lemon and olive oil.
Can I make this dish without wine?
Yes, although the wine adds significant flavor. Substitute with additional chicken broth plus 1-2 tablespoons of white wine vinegar or fresh lemon juice to add acidity and complexity.
Final Thoughts
Chicken saltimbocca is one of those remarkable dishes that beautifully bridges the gap between everyday cooking and special occasion dining. It takes simple ingredients and, through a bit of technique, transforms them into something that feels genuinely special. There’s a reason this dish has been a staple of Italian cuisine for generations – it simply works, delivering reliable deliciousness with every bite. Master this recipe, and you’ll always have an impressive yet approachable dish in your repertoire that’s perfect for date nights, dinner parties, or just making a random Tuesday feel a little more special. And if you happen to have in-laws to impress? Well, let’s just say it’s been thoroughly field-tested for that purpose!
